Tres Leches Cake Is Not A Diet Food 🙂
I have to say that this cake is quite possibly the best cake I have ever eaten. While it is made with sugar and flour, it is not overly sweet…. but it is oh so delicious…
Tres Leches, in English, means three milk’s, Tres Leches Cake means three milk’s cake…. Tres Leches Cake is made with three different milk’s, Regular Milk, Evaporated Milk and Sweetened Condensed Milk..
Presidio Texas, A little border town
It was about 11 years ago that Harvey & I were living in West Texas, in a very small town of about 2000 people, where the restaurants opened and closed when they wanted to. While living there we would often make the 70-mile, drive to Presidio Texas, our main reason was to Preach to the English speaking people who lived there. But since we were already there we would have lunch at a popular Mexican Food restaurant, not sure what else we could get there besides Mexican food since Presidio was on the border of Texas and Ojinaga, Chihuahua Mexico.
My favorite thing to eat at this Mexican Restaurant, were Chiles Rellenos,,, I would never have known this but I learned that everyone makes Chiles Rellenos differently. The Chiles Rellenos I was used eating when we lived in California were from Americanized Mexican Restaurants I guess, they would be battered, fried, and covered with a red chile gravy similar to Enchilada sauce. When we had them in Texas I realized that we were not in California anymore.
My first Chiles Rellenos in Texas was from a Mexican restaurant in the small town we were living in. Their Chile Rellenos were battered and deep fried, and served plain without a chile sauce, it was crunchy outside and cheesy inside, it was good when the chiles were not too hot,,, but not what I was used to.
Eating Chile Rellenos In Presidio
The Chiles Rellenos that were made in our favorite Mexican restaurant in Presidio Texas, were delicious and not too hot. They made theirs with a cheese filled Anaheim chili with a light egg batter, cooked just enough to set the batter and melt the cheese, with no chili sauce. It was soft, creamy and tangy and I loved them… They could be ordered, A la carte so that is how I would order them, 2 or 3 Chiles Rellenos without anything else, and that would be just perfect for me…
On one of our visits, I saw something in the dessert case, that looked funny to me, it looked like a cake with a creamy liquid on the plate all around it. I had to ask about it, and what I learned was it was a cake called Tres Leches… The wet stuff was sweetened milk that was oozing out, out of curiosity I had to try it… And it was deliciously delicious, possibly the best tasting cake that I had ever had, it was not overly sweet, but the whipped cream and moist cake was to live for. It has been one of my favorite desserts ever since, right up there with my Italian favorite Tiramisu.
It must be popular with others too because I have seen it as a packaged cake mix right along with all the rest of the commercial cake mixes…
Tres Leches Cake
I don’t remember where I got the recipe from, but I love this as much as the one I had in Texas… It is intensive but worth it, I hope you will like it…
For More Mexican Food Recipes Click Here!
The Yellow Cake
- 1-1/2 Cup of Flour
- 1 tsp Baking Soda
- 1/2 Cup Sugar
- 1/2 Cup Butter
- 5 Eggs
- 1 tsp Vanilla
- 1/3 Cup of Regular Milk
The Three Milks
- 1 Cup Regular Milk
- 1 – 14oz Can Evaporated Milk
- 1 – 14oz Can Sweetened Condensed Milk
The Cream Cheese Frosting
- 1 – 8oz Package of Cream Cheese
- 1 – Stick of Butter
- 2 Cups Powdered Sugar
- 1 Tbsp Vanilla
The Whipped Cream Topping
- 2 Cups Heavy Whipping Cream
- 1/4 Cup Sugar
- 1 tsp Vanilla
Pre-heat oven to 350, oil and flour one large rectangle pan or two 9 inch cake pans
Making Yellow Cake
- Sift together the flour and baking soda into a bowl
- In a separate bowl cream together the sugar, butter, eggs & vanilla, when creamed mix in the 1/3 cup of regular milk
- Add sifted flour and baking soda to creamed mixture, and beat till mixed
- Divide batter between the two cake pans and cook in oven for 15 minutes or until well set, this is a spongy cake with lots of holes
- Remove from pans, but set them aside (will be putting cakes back in) & Let cakes cool
Mixing Three Milk’s
- In a bowl mix, all three milk’s
- Set aside
Beating Creamed Cheese Frosting
- In another bowl add cream cheese, butter, powder sugar and vanilla
- Beat till well mixed
- Set aside
Whipping Whipped Cream Topping
- In a cold bowl add whipping cream, sugar & vanilla
- With a mixer beat on high till stiff peaks form
- Set aside
Put It All Together
- When the yellow cakes are cool, put each layer back into the pans they were cooked in.
- Then put half of the milk mixture in each pan, let it set to soak up the milk, maybe 15 minutes or more.
- When the cakes have soaked up the milk’s, remove one cake and place on a plate or platter with sides to keep the milk from pouring over the sides.
- Put a thin layer of creamed frosting on the top of the first cake layer, then top with the second layer
- Put a thin layer of creamed frosting on the top and sides of the cake
- Then add a layer of whipped cream to the top and sides of the cake, over the cream cheese frosting
This was messy when I did it… But it was worth it… I made mine in a large rectangle pan that held everything, there was no need to remove the cake when it was cool everything was add to the pan it was probably less messy than making a layer cake.
Let Me Know What You Think
Please leave me a comment below letting me know what you think or any questions you may have… Thank you for reading 🙂